I have a recipe for a berry buttermilk cake with a struesel topping. my question is why does the struesel topping sink into the cake

The cake is a recipe from fine cooking Magazine. I love the cake but hate the end product!



drbabs August 17, 2021
According to this article in Cooks Illustrated https://www.cooksillustrated.com/articles/577-rethinking-coffee-cak
it’s not so much that the streusel sinks, but that the batter rises up around the edges of the streusel and swallows it. They solved the problem by adding more flour to the cake batter, increasing it from 1 1/2 cups to 1 2/3 cups. I hope this helps.
AntoniaJames August 17, 2021
drbabs, that is so helpful! I am fortunate to be a subscriber to Cooks Illustrated, so I read the entire article and learned quite a bit. Thanks for providing the link, and the key advice. Incredible. ;o)
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